Directions

In a medium skillet, heat the olive oil over medium heat. Add the onion and sauté for 5 to 6 minutes, until the onion is very soft. Add the crushed red pepper and black pepper, and sauté for 1 minute.Add the roasted peppers and the onion mixture to a food processor and process until smooth.

In a large saucepan, heat the broth over medium heat. Add the pepper puree, reduce the heat to medium-low, and simmer for 10 minutes.

Stir in the milk and half-and-half and simmer for 3 to 4 minutes.

Ladle the soup into individual bowls and add 1 oz cooked shrimp and 1 Tbsp pesto to each serving.

Note: The soup can be made through step 3 and frozen for up to 3 months. When you’re ready to finish the preparation, defrost the mixture in the refrigerator overnight and place in a saucepan and heat through. Then proceed with step 4.

Roasting Red Peppers in the Oven

Red, yellow, and orange bell peppers are the sweetest to roast.

Preheat the broiler. Cut each pepper in half and discard the seeds, membranes, and stem. Place the peppers on a foil-lined broiler pan, skin side up.

Broil the peppers in the oven, about 4 to 5 inches from the heat source, until completely blackened. With tongs, remove the peppers and place in a bowl. Immediately cover the bowl with plastic wrap.

In about 10 minutes, when the peppers have cooled enough to handle, use your fingertips to remove the charred skin; discard the skin. Do not rinse the pepper under water; that will dilute the flavor.